French Onion Soup
This soup has the perfect balance of richness and fresh and deep in flavour and evened out with fresh thyme to bring brightness to the soup.
Servings 4
Calories 450kcal
Cost 18
Equipment
- Oven Safe Bowl
- Large pot
Ingredients
- 2 pounds Yellow Onion
- 5 tbsp Butter
- 2 tsp Salt
- 2 Garlic Cloves Minced
- 8 cups Beef Broth
- 1 1/2 tbsp Thyme Minced
- 4 Large Slices Swiss Cheese
- 1 cup Grueyre Cheese Shredded
Instructions
- Prep your onion Mise! Peel the outer layer and thinly slice onions.
- In a large pot over medium low heat, add the butter and onions. Cover for 30 minutes stirring every 5 minutes. Remove lid and continue to cook until golden brown. This sould take a total of 45 minutes to 1 hour.
- Meanwhile, mince garlic, pick and wash thyme and measure out wine and broth
- Once the onions are golden, add garlic and salt and cook for 3-4 minutes.
- Add the wine and cook for 5 minutes, until the wine has evaporated. Add the broth and thyme and simmer for 30 minutes.
- Meanwhile, slice baguette inch thick and place on a baking sheet. Bake for 5 minutes at 350 ℉.
- Grate the gruyere cheese.
- Before pouring soup into bowls taste the seasoning, add salt if necessary. Place oven safe bowls on a baking sheet. Pour soup 2 inches from the lip of the bowl. Top with bread and cheese (see pro tip above).
- Turn oven to broil and place the baking sheet with the soup bowls in the oven. Broil for 5 minutes or until the top is golden and crispy.
- Serve piping hot! However, make sure to warn your guests that the bowls are friggen hot!
Notes
- This soup is all about the onions becoming sweet and golden, so do not rush the caramelization process by turning up the heat. This will burn the sugars that the onions are releasing, emitting a bitter burnt taste. So take your time and have patience.
- Use an oven safe bowl, I literally can't stress this enough. Pour the soup until you have 2 inches of space from the top.
- I reccomend you toast your baguette slices. This keeps it from becoming too soggy and allows for a sturdy raft to place the cheese on. What is a bread raft you say?! The second most important part of this soup (next to the onions of course). Place two slices of toasted baguette on the surface of the soup, then place two more slices facing the opposite direction.
- Place a large slice of swiss cheese on top of the bread, then an even layer of shredded gruyere.
- Place the soup bowls on a baking sheet and place the whole sheet in the oven for easy transport.